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Rohlík's Mac and Cheese

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 250 g elbow macaroni (or other pasta of choice)
  • 200 g mature cheddar, grated
  • 150 g Gruyère, grated
  • 100 g Parmesan, grated
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 500 ml milk
  • 100 ml whipping cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika (optional)
  • Salt
  • Pepper

INSTRUCTIONS

  • 1
    Cook pasta in salted water until al dente. Drain and set aside.
  • 2
    Prepare the cheese sauce: In a saucepan over medium heat, melt the butter, add the flour, and whisk for one minute until the mixture thickens. Slowly pour in the milk and cream, whisking constantly.
  • 3
    Add Dijon mustard, smoked paprika, salt, and pepper. Then gradually stir in the cheddar, Gruyère, and Parmesan until the cheese is completely melted and the sauce is smooth.
  • 4
    Add the cooked pasta to the sauce and mix until evenly coated.
  • 5
    If you want to bake the dish, transfer the mixture to a baking dish, sprinkle with breadcrumbs and extra cheese, and bake in an oven preheated to 180 °C for 10–15 minutes, until the surface is golden and crispy.
  • 6
    Serve hot and enjoy the perfectly creamy mac & cheese.
Rohlík cooks

INGREDIENTS